| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 3 3/4 | c | Milk |
| 2 | pk | (3 1/4-oz.) vanilla pudding and pie mix |
| 3 | Eggs separated | |
| 3 | ts | Vanilla; divided |
| 1 | c | Whipping cream; whipped |
| 1 | pk | (3-oz.) lady fingers -or- |
| 1 | Angel (13-oz) food cake; torn into small pieces | |
| 4 | Bananas; sliced thinly crosswise | |
| 1/4 | ts | Nutmeg |
| 1/3 | c | Sugar |
INSTRUCTIONS
In medium saucepan gradually blend milk and pudding mix. Add egg yolks and 1 tsp. vanilla, beating with electric mixer until smooth. Cook, stirring constantly, until pudding comes to a full boil. Remove from heat, cover with foil or plastic wrap and cool thoroughly, about 20-30 minutes. Fold in whipped cream to which remaining vanilla has been added. Arrange 1/2 the lady fingers or cake in bottom of 2 1/2-quart baking dish. Spoon 1/2 the pudding over cake and arrange 1/2 the banans over pudding. Sprinkle layer with 1/2 the nutmeg. Repeat layers once more. Beat egg whites, gradually adding sugar, until stiff. Spoon meringue over cooled pudding and bake at 350 degrees for 7-8 minutes or until lightly browned. (Recipe is from SOUTHERN SIDEBOARDS) Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU> on Dec 4, 1997
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